Chapter 13: Vegetables

list the chlorophyll and provide examples.

chlorophyll a (blue-green) chlorophyll b (green) ex: broccoli, green cabbage, kale, lettuce, spinach

Composition of Vegetables: Structure?

plants cells are surrounded by a semi-permeable inner cell membrane and an outer cell wall (animal cells only have a cell membrane)

Define TURGOR

rigid firmness of plant cell resulting from being filled w. water

What are intercellular air spaces and their purpse?

spaces between cells fill w/ air which adds volume & crispness; closeness of cells to each other creates textural differences in terms of crispness; w/o air, fruits & vegetables would be soft and flaccid

What are the fruits masquerding as vegetables?

tomatoes, cucumbers, avocados, okra, eggplant, olives, water chestnuts, peppers, pumpkin, squash

Define vegetable.

webster's definition: Any plant whose parts are used for food: - any edible part of a plant (except the fruit) - raw or cooked Impart color, unique flavors, textures to the meal, provide vital nutrients, phytochemicals.

High quality vegetables are?

young, succulent, tender, crisp, unbruised, non-fibrous tissue ***wilted produce has lost TURGOR

List the carotenoids and provide examples.

Carotene (yellow-orange) Lycopene (red-orange) Xanthophyll (yellow) Lutein Zeanxthin Ex: carrots, oranges, peaches, pineapples, pink grapefruit, red and yellow peppers, tomatoes, watermelon, winter squashes

Describe FRUITS origin of the plant?

- Derived from flowers - Fleshy part of the plant that surrounds or contains the seed(s) - The mature ovaries (contains the genetic material for the reproduction of the plant)

Classification of Vegetables: What part of the the pat is used as a means to classify vegetables

- Roots: beet, carrot, celeriac, jicama, parsnip, radish, rutabaga, sweet potato -Tubers: ginger root, potato, sunchoke (Jerusalem artichoke) - Bulbs: chives, garlic, leek, onion, shallot - Stems: fennel, asparagus, celery, kohlrabi - Leaves: Beet greens, bok choy, brussel sprouts, cabbage, chard, Chinese cabbage, collards, dandelion greens, endive, escarole, kale, lettuce, mustard greens, parsley, romaine, spinach, turnip greens, watercress - Seeds: beans, corn, lentils, peas - Flowers: artichoke, broccoli, cauliflower ~ fruit/veggies = tomatoes, squash, snap peas, eggplant, avocado, cucumbers, okra, pepper, pumpkin ***Mushrooms are a fungus, not a veggie but served as one.

What are the fibrous compounds within the cell wall of a plant?

- non-starch polysaccharides: cellulose, hemicellulose, pectins, beta-glucans, gums (absorb fluids, forms gels) -lignins are polymers of phenolic alcohols (non-carbohydrates), cause toughing of vegetables as they mature/age - indigestible fibers by which humans don't have enzyme necessary to break chemical bonds. - soluble & insoluble fibers have differing health benefits

What are the nutritional values of vegetables?

- supply essential nutrients (eat a min. of 3/day): are high in Vit. C, A, K, folat, minerals K, Mg, Ca, fiber & complex carbs - low sodium, fat, simple sugars, protein - have no cholesterol - functional foods- antioxidants, anti-inflammatory properties, promote cell-signaling, cancer fighting substances

PLANT PIGMENTS brighten meals, provide protective benefits. What are the 3 major groups of plant pigments?

1. fat soluble, in plastids: carotenoids (alpha, beta, gamma), chlorophyll 2. water soluble, in vacoules: flavonoids (lost in cooking water) ***colors are lost from heat, O2, and pH changes

define 1. PLASTIDS 2. LEUKOPLASTS 3. CHLOROPLASTS 4. CHROMOPLAST

1. organelles that store some plant pigments and starch 2. store starch & some water; starch is major digestible portion of plants 3. high in leafy parts of plants; contains the chlorophyll essential for carbohydrate synthesis from sunlight, CO2, & H2O; center of chlorophyll contains Mg; creates green, blue colors, dulled by acids 4. contain carotenoid pigments (has vit. A activity); creates orange-yellow colors, most stable of pigments

list the flavonoids and provide examples

Anthocyanin (red-purple): eggplant, radish, red cabbage, red potato Anthoxanthin (cream/white): cauliflower, onions, rice, turnips, white potato Betalains (purple-red/yellow): beets

What does function foods means?

Many vegetables are rich in a variety of phytochemicals and bioactive compounds that possess additional health-protective benefits: - antioxidants - anti-inflammatory properaties - promote cell-signaling - cancer fighting substances

Purchasing Vegetables: Grading Vegetables is mostly voluntary because of quick deterioration and is based on....?

Ripeness/maturity, Color , Shape, Size, Uniformity, Freedom from bruises and signs of decay.

What is the cell wall of a plant made of?

made of fibrous compounds that give strength and shape

parenchyma cells

most common cell type in veggies and fruits cytoplasm is jelly-like